If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.

2.

For sauce, in a medium saucepan cook onion in hot butter over medium heat 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside.

3.

For filling, in a medium bowl combine Grilled & Ready® Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese, and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish.

4.

Use a pastry tube fitted with the largest tip to pipe the filling into cooked manicotti. (Or carefully spoon about 1/3 cup of filling into each shell.) Arrange filled manicotti in baking dish in a single layer. Pour remaining sauce over manicotti. Sprinkle remaining 1/4 cup Parmesan cheese over the sauce.

5.

Bake, uncovered, 20 minutes or until manicotti are light golden and heated through. Let stand 5-10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.

Serving Suggestion:

1.

To make ahead: Prepare manicotti as directed through Step 4. Cover and refrigerate up to 24 hours. To serve, uncover and bake in a 400 degrees F oven 25-30 minutes or until manicotti are light golden and heated through. Let stand 5-10 minutes before serving. If desired, garnish with ground nutmeg and parsley.